Instant Pot Pumpkin Cheesecake | Recipe Cart | Recipe Cart

Ingredients

• 24 gingersnap cookies (about 5.7 ounces)
• Kosher salt
• 4 tablespoons unsalted butter, melted and cooled slightly
• 24 ounces cream cheese, at room temperature
• 1 cup canned pure pumpkin puree
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon ground nutmeg
• 3 large eggs, at room temperature
• 1 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup whipped cream